Le Boute en Train

Quality French fare – including excellent fish – is the point fort of this always-packed bistro, walls plastered in an endearing decorative mix of children’s drawings, amateur paintings of boats and chalkboards noting dishes and wines of the day. Lamb sweetbreads with mushrooms, veal kidneys in a creamy Porto sauce and tête de veau (rolled calf's head) are among the classic old-timers.